If you’re craving a comfort food classic that brings everyone to the table with smiles, this Baked Classic Mac and Cheese with Cheddar, Gruyère, and Panko Topping Recipe is exactly what you need. Creamy, cheesy, with a hint of nuttiness from the Gruyère and an irresistible crunchy topping, this dish perfectly blends smooth and crisp textures to satisfy even the pickiest eaters. Whether it’s for a cozy family dinner or a special gathering, this recipe offers a heartwarming experience in every bite.
Ingredients You’ll Need
This Baked Classic Mac and Cheese with Cheddar, Gruyère, and Panko Topping Recipe calls for simple, wholesome ingredients that you probably already have on hand. Each plays a crucial role—from the tender elbow macaroni serving as the comforting base, to the rich cheeses creating a luscious sauce, and the crispy panko topping giving a delightful crunch.
- 1 lb elbow macaroni: The perfect pasta shape to hold onto every bit of cheesy goodness.
- 4 tablespoons unsalted butter: Essential for creating the roux that thickens your cheese sauce.
- 1/4 cup all-purpose flour: Adds body to the sauce and prevents it from being runny.
- 2 cups whole milk: Provides creaminess and balances the richness of the cheese.
- 2 cups half & half: Adds extra smoothness and indulgence to the sauce.
- 4 cups mild cheddar cheese (shredded): Classic sharpness and melting power that makes mac and cheese irresistible.
- 2 cups Gruyère cheese (shredded or gouda): Brings a slightly nutty and complex flavor to elevate the dish.
- 1 teaspoon salt: Enhances all the flavors just right.
- 1/2 teaspoon ground black pepper: Adds mild warmth for balance.
- 1/4 teaspoon garlic powder: Infuses a subtle savory depth.
- 1/4 teaspoon onion powder: Gives a gentle sweetness to the sauce.
- 1/2 teaspoon paprika: Offers a hint of smoky warmth and vibrant color.
- 2 tablespoons unsalted butter (melted): For mixing with panko to create that perfect crispy topping.
- 1 cup panko bread crumbs: Adds that irresistible crunch and golden finish.
How to Make Baked Classic Mac and Cheese with Cheddar, Gruyère, and Panko Topping Recipe
Step 1: Prep for success
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This step ensures your mac and cheese will bake evenly and won’t stick, making serving up clean slices a breeze.
Step 2: Cook the pasta perfectly
Bring a large pot of salted water to a boil, then add the elbow macaroni. Cook it according to the package instructions until it’s al dente—meaning tender but still with a bit of bite. Drain it well and set aside. This texture is key so your pasta doesn’t get mushy once baked.
Step 3: Make the roux base
In a large pot or Dutch oven, melt the 4 tablespoons of butter over medium heat. Stir in the flour and whisk continuously for about 1 to 2 minutes. You’ll want to see the mixture bubble slightly and take on a light golden hue. This roux is what will give your sauce its creamy, thick texture.
Step 4: Create the dreamy cheese sauce
Gradually pour in the whole milk and half & half while whisking constantly to keep it smooth. Cook and whisk until the mixture thickens, roughly 5 to 7 minutes. Turn the heat down to low and slowly add the shredded cheddar and Gruyère cheeses, a handful at a time, stirring until melted and silky. Finally, season your sauce with salt, pepper, paprika, garlic powder, and onion powder to bring a perfectly seasoned bowl of cheesy heaven.
Step 5: Combine pasta and sauce
Once your cheese sauce is ready, fold in the cooked elbow macaroni until every piece is generously coated. Pour this luscious mixture into your prepared baking dish, spreading it out evenly so every portion will be just right.
Step 6: Add the crunchy topping
Mix the melted butter with the panko bread crumbs in a small bowl. This simple combo helps the crumbs turn golden and crisp while baking. Sprinkle this mixture evenly over the top of your mac and cheese—it’s the finishing touch that will have everyone reaching for seconds.
Step 7: Bake to bubbly perfection
Slide the dish into your preheated oven and bake for 25 to 30 minutes. You’ll know it’s done when the topping is toasted golden brown and cheese is bubbly along the edges. This step melds all the flavors and textures into a magical comfort food masterpiece.
Step 8: Cool and serve
Remove the mac and cheese from the oven and let it rest for a few minutes. This helps it set a bit for cleaner serving and allows the flavors to marry beautifully. Now, dig in and prepare for happy sighs with every creamy, crunchy bite.
How to Serve Baked Classic Mac and Cheese with Cheddar, Gruyère, and Panko Topping Recipe
Garnishes
A little fresh herb sprinkle like chopped parsley or chives adds a burst of color and a mild fresh contrast to the rich, cheesy baked pasta. For a touch of extra indulgence, a few crispy bacon bits or a drizzle of truffle oil can make this Baked Classic Mac and Cheese with Cheddar, Gruyère, and Panko Topping Recipe even more unforgettable.
Side Dishes
This dish is quite rich on its own, so pairing it with a light, fresh salad like mixed greens with a zesty vinaigrette or steamed seasonal vegetables creates the perfect balance. For heartier meals, roasted chicken or pork tenderloin go beautifully alongside.
Creative Ways to Present
If you want to impress guests, serve this mac and cheese in individual ramekins topped with panko breadcrumbs and broiled briefly for a bubbly crust. Alternatively, layering it with sautéed mushrooms or caramelized onions before baking adds depth and an unexpected twist to your Baked Classic Mac and Cheese with Cheddar, Gruyère, and Panko Topping Recipe.
Make Ahead and Storage
Storing Leftovers
After enjoying your mac and cheese, be sure to cover and refrigerate any leftovers within two hours. Stored properly in airtight containers, it will keep its flavor and texture for up to 3-4 days, making for a delicious next-day meal.
Freezing
You can freeze the baked mac and cheese in a freezer-safe dish for up to 2 months. Wrap it tightly to prevent freezer burn. Just note that the panko topping may lose some of its crispness after freezing, but the creamy inside remains delicious.
Reheating
For best results, reheat leftovers in the oven at 350°F (175°C) until warmed through and bubbly. Cover the dish with foil while reheating to keep the moisture, then remove the foil near the end to refresh the golden topping. Microwaving works in a pinch, but the oven brings back the original texture beautifully.
FAQs
Can I use different types of cheese?
Absolutely! While cheddar and Gruyère create a classic flavor profile, you can substitute or add cheeses like mozzarella, fontina, or gouda depending on your taste preferences. Just make sure they melt well for that creamy sauce.
Is there a way to make this recipe gluten-free?
Yes! Swap the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs to keep the texture intact while making it safe for gluten-sensitive eaters.
How do I prevent my mac and cheese from becoming too dry when reheated?
Cover the dish with foil when reheating in the oven to retain moisture. You can also stir in a splash of milk or cream before reheating to keep it creamy and smooth.
Can I add protein to this mac and cheese?
For a heartier version, stir in cooked bacon, shredded chicken, or even sautéed mushrooms before baking. These additions pair wonderfully with the cheese sauce and keep the dish filling.
What spices work well with this recipe?
The paprika, garlic powder, and onion powder used in this recipe are classic choices. You could also experiment with a pinch of cayenne for heat or mustard powder to enhance the cheese flavor without overpowering it.
Final Thoughts
There’s something truly special about this Baked Classic Mac and Cheese with Cheddar, Gruyère, and Panko Topping Recipe. It brings comfort, joy, and a touch of elegance to any meal. Whether you’re feeding a crowd or treating yourself, I can’t recommend giving this recipe a try enough—get ready for cheesy, crispy, and downright delicious bites that warm both the heart and the home.
Print
Baked Classic Mac and Cheese with Cheddar, Gruyère, and Panko Topping Recipe
- Prep Time: 14 minutes
- Cook Time: 45 minutes
- Total Time: 59 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Classic baked mac and cheese with a creamy cheese sauce made from cheddar and gruyère, topped with a golden, buttery panko breadcrumb crust. Perfectly baked to bubbling, golden perfection, this comforting dish serves 8 and is ideal for family dinners or casual gatherings.
Ingredients
Pasta
- 1 lb elbow macaroni
Cheese Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups half & half
- 4 cups mild cheddar cheese, shredded
- 2 cups gruyère cheese, shredded (or gouda)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
Topping
- 2 tablespoons unsalted butter, melted
- 1 cup panko bread crumbs
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
- Make Roux: In a large pot or dutch oven, melt 4 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until the mixture is bubbly and light golden in color, forming a roux.
- Add Milk and Cheese: Gradually whisk in the whole milk and half & half to the roux, avoiding lumps. Cook and whisk constantly for 5-7 minutes until thickened. Reduce heat to low, then slowly add shredded cheddar and gruyère cheeses in handfuls, stirring until fully melted and smooth. Season the cheese sauce with salt, pepper, paprika, garlic powder, and onion powder, mixing well.
- Combine Pasta and Cheese Sauce: Mix the cooked pasta into the cheese sauce, ensuring all pasta is completely coated. Transfer this mixture to the prepared baking dish.
- Prepare Topping: In a small bowl, combine the melted butter with panko breadcrumbs. Sprinkle this mixture evenly over the mac and cheese in the baking dish.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes until the top is golden brown and the cheese is bubbly around the edges.
- Cool and Serve: Remove from the oven and let it cool for a few minutes before serving to enhance flavor and texture. Enjoy your creamy, cheesy baked mac and cheese!
Notes
- For best melting, shred cheese yourself rather than buying pre-shredded varieties which often contain anti-caking agents.
- Use fresh panko breadcrumbs for a crispier topping.
- Customize the cheese blend based on your preference, gouda can be substituted for gruyère.
- Allow baked mac and cheese to rest slightly after baking to thicken and set up for easier serving.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven to maintain the crunchy topping.
